Lardo Di Colonnata

Lard and Colonnata: a marriage of place and produce which created that sublime taste that delights our palate. In order to fully appreciate the characteristics of Lard, having first tasted it, you need to know something more about its history. The Lard of Colonnata is made with meat supplied exclusively by the regions of Italy where the production of pork (the raising of swine that weigh a minimum of 160kg) is a long tradition. But how was the real Lard of Colonnata born? The merit lies in the method of preparation and seasoning techniques which have been passed down from generation to generation in the families of Colonnata since time immemorial. Colonnata it self, a village lying behind Carrara, is wedged in a steep valley of the Apuan Alps, right in the middle of the area where your find the famous white-who, according to the records of the Emperor Justinian, were already familiar with the characteristics and properties of this extraordinary ham. When the Lard is prepared it is cut in regular rectangular blocks, onto which area rubbed coarse salt and a secret mixture of herbs and spices, such as rosemary, black pepper, fresh garlic and others, which vary from producer to producer. The Lard is then laid in layers in a hollowed out block of marble, locally known as conche, this is then covered over with a marble lid, and then left to season for a minimum of six months. The method of seasoning in marble vats, with the properties of marble that allow the Lard to breathe rather than the use of steel vats or, worse still, of plastic containers, definitely makes a significant difference. But all this trouble would be in vain if it wasnt for the particular position of the village of Colonnata, which creates a natural catalyst in the creation of the final product. The village is sited at an altitude of 550 metres, at the head of a straight and narrow valley which leads from the mountains towards the sea. It is subject to high level of rainfall and wind, and is surrounded by dense vegetation, and these factors create the ideal environment for a natural process of ageing and conservation of the Lard. For the best enjoyment of this delicious product..using a sharp knife, clean off the salt and separate the upper crust of the Lard the cotenna or rind from the lower part, cutting back under the rind for more or less the amount you wish to eat on that occasion, then fold back the rind thus revealing the part of the Lard you wish to eat. Now you are ready to cut the Lard in fine slices. You can present the slices on small pieces of bread; it is particularly good on warmed or lightly toasted bread. We suggest also putting a small slice of tomato, without dressing, on top. To conserve the Lard after opening, take the flap of cotenna or rind that you had previously separated and folded back and use it to cover over the remaining piece of the Lard. Leave the Lard covered in its salt and wrap it in a cloth which should be kept slightly damp. Keep the Lard in a cellar or cool place; if this isnt possible the Lard can be kept in the fridge, in the vegetable compartment.

LARD OF COLONNATA from a secret ancient recepy